It may look like I’m a very experienced cook, but I mess up. A lot. Everything from undercooking my fish to burning my olive oil in the pan. That being said though, those incidents happen so much less now that it’s been a year of me going at it in the kitchen (It took me quite awhile to “perfect” my skill 😳). I even sometimes have moments now that are just WOWWW. And this dish was one of them!! It was so so good.
One reason it’s probably so good though is that it takes time. But it’s so worth it!! The avocado salsa verde sauce is incredible- tangy, savory, creamy, herby, and whatnot. And the spicy black beans are seasoned with so much flavor! If you have the time one Saturday or Sunday morning, you need to try this recipe. I’m not even a breakfast person, but this recipe has the power to change that.
Serves: 4 Time: 50 minutes
- 2 cans black black beans, rinsed and drained (or about 3 cups cooked black beans)
- 1 tablespoon olive oil
- ½ medium red onion, chopped
- ½ teaspoon chili powder
- ½ teaspoon cumin powder
- ¼ teaspoon cayenne pepper (optional)
- 1 lime, halved
- Salt and pepper, to taste
- 1 cup mild salsa verde from a jar
- 1 ripe avocado, pitted and sliced
- Big handful cilantro (some stems are ok)
- 1 medium jalapeño, deseeded and roughly chopped (save ½ of jalapeño for garnish)
- 1 garlic clove, roughly chopped
- ½ lime, halved
- 4+ corn tortillas
- 4+ eggs
- ½ cup feta or queso blanco, crumbled
- Small handful cilantro, roughly chopped
- 4 radishes, sliced into very thin pieces
- ½ jalapeño, seeds and membranes removed, finely chopped
- Hot sauce (optional)
Directions: Cook the beans: Heat a drizzle of olive oil in a medium-sized saucepan (with a lid) over medium heat. Once the oil is warmed, add the onion and sauté for a few minutes, stirring often, until the onions are turning translucent. Add the chili powder, cumin and cayenne and stir. Add the beans and ¼ cup water and stir to combine. Cover the pan, reduce heat, and let the beans simmer for about 10 minutes (if the beans seem dry at any point, add a splash of water). Remove from heat, mash some of the beans with the back of a big spoon and cover the pan until you are ready to serve.
Make the avocado salsa verde: In a food processor, combine the salsa verde, avocado, cilantro, ½ of the jalapeño, garlic clove and the juice of ½ lime. Purée the salsa until it is super creamy, stopping to scrape down the sides as necessary. Transfer the salsa verde to a small saucepan and gently warm it over medium-low heat, stirring often (or transfer the salsa to a bowl and warm it in the microwave). Don’t overheat this stuff! Cover the salsa until you’re ready to serve.
Cook the eggs: However you’d like ’em. I fried mine but I won’t judge if you scramble yours. Top with a light sprinkle of salt and pepper.
Warm the tortillas: Directly over a medium-low gas burner flame or in a pan, flipping until warmed through.
Assemble the huevos rancheros: On each plate, top tortilla(s) with black beans, avocado sauce and egg(s). Garnish with crumbled feta, cilantro, chopped radishes and jalapeño. Serve with a bottle of hot sauce on the side.
Calories: 422, Total Fat: 14g, Total Carbs: 48g, Fiber: 16g, Sugars: 3g, Protein: 24g
*Inspired by Cookie and Kate